Bacon Mushroom Meatloaf
Ingredients
2 pounds grass-fed ground beef
1 pound nitrate-free bacon, roughly chopped
1 onion, chopped
8 oz mushrooms, chopped
1 cup almond flour
2 eggs, slightly beaten
sea salt
freshly ground black pepper
1-3 Tbsp hot sauce
1/2 cup paleo ketchup
Preparation
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| Be sure to place a pan under your dish to catch the bacon drips. |
- Preheat oven to 350 degrees F.
- Add bacon to large skillet over medium high heat. Saute for 10-15 minutes or until bacon begins to crisp. Add onion and mushroom and saute for an additional 5-10 minutes or until onion starts to become translucent.
- In the meantime, crumble ground beef into a large mixing bowl. Add egg and 1/2 cup almond flour, using your hands to combine.
- Combine paleo ketchup and hot sauce in a small bowl.
- When bacon mixture is ready, drain fat and add bacon, onion, and mushrooms to meat. Fold in using a wooden mixing spoon or your hands. Season with salt and pepper.
- Transfer meat to a large loaf pan. Pat it down gently and round the top a little bit.
- Pour ketchup mixture on top and spread evenly with a spatula.
- Place in the oven on the middle rack. Place a large rimmed baking sheet underneath it.
- Bake for one hour or until cooked through.
- To serve, slice as you would bread. Serve on its own or with a green salad.
Spicy Taco Burgers
Makes 6-8 burgers.
Ingredients
Burgers
2 lb ground beef
1 medium onion, roughly chopped
2 cloves garlic
2-3 seeded and cored jalapeno peppers
1/4 cup hot sauce (I like Frank's RedHot Original Cayenne Pepper Sauce.)
1 tsp ground cumin
2 tsp dried oregano
1/2 tsp paprika
1/2 sea salt
Toppings
guacamole
salsa
hot sauce
Base
mixed salad greens
Preparation
- Place onion, garlic, and jalapeno in the bowl of a food processor and pulse until finely chopped.
- In a large bowl, mix peppers, onion, garlic and 1/4 cup hot sauce. Add ground beef and use your hands to mix it thoroughly without compacting the beef too much. Form the meat into 6-8 patties.
- Refrigerate until ready to grill.
- Preheat grill to medium high.
- Place a sheet of heavy duty aluminum foil on the grill grate.
- Place patties on the foil and grill for approximately 5 minutes on each side or until cooked to your desired degree of doneness.
- To serve, place a generous amount of salad greens on your plate. Top with a burger, then garnish with guacamole, salsa, and hot sauce.
Beet and Apple Salad
Serves 6 but easily scaleable.
Ingredients
1 Granny Smith apple, cored, halved, and thinly sliced lengthwise
1 large bunch baby beets (3 cups julienned)
4 celery stalks, thinly sliced
1 shallot, minced
1 lemon, juiced
1 tsp apple cider vinegar
3 Tbsp walnuts, chopped
3 Tbsp extra virgin olive oil
sea salt
freshly ground black pepper
1 large bunch salad greens
Meat
6 nitrate-free, natural sausages
6 serving of your favorite steak (flank, ribeye, etc.)
Preparation
- Place lemon juice in a medium bowl. Add apples, celery, and shallot to the bowl and toss to coat.
- Place beets in a medium sauce pan and just cover with water. Bring water to a boil and cook beets until they are fork tender, about 30 minutes. Cool beats in cold water. Remove skin by placing each beet in a paper towel and then rubbing the skin off. Slice beets into matchsticks and add beets and walnuts to the bowl. Toss gently to combine.
- Combine vinegar, olive oil, salt, and pepper (to taste). Pour over vegetables and toss gently to coat. Let stand 10 minutes.
- Place salad greens down the center of a large serving platter. Spoon beet and apple mixture on top.
- While preparing salad, preheat grill to medium high. Cook sausages and steak(s) until they reach your desired level of doneness. Remove the steaks and let rest for 5-10 minutes. Slice thin and arrange sausages and steak on a platter. Serve steak and salad family style.
